ROYAL COUSCOUS RECIPES
MOROCCAN COUSCOUS ROYAL RECIPE - FOOD.COM
This is one of my family's favorite dishes. It also is extremely popular in France. Great stew for a cold winter dinner party. The aromas of the spices will make your guests hungry.
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Cook Time 2 hours
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- Brown the lamb cubes in oil. Remove from pan. Brown in same oil chicken drumsticks for few minutes. Remove from pan. Sauté sliced onions and garlic, add ras el-hanout spice mix and stir for 2 minutes. Add lamb, tomato paste and cover with water. Season with salt and pepper and bring to boil. Reduce the heat to low and simmer. After 60 minutes, add carrots and turnips. After 30 minutes, add chicken, meatballs and garbanzo beans and zucchinis, chopped parsley and cook for an other 30 minutes.
- Cook the couscous according to the package directions. Serve the stew with a side of couscous and onion jam (recipe follows).
- Onion Jam: Sauté 4 sliced onions on low heat for 20 minutes until caramelized, add raisins and honey. Season with salt.
Nutrition Facts : Calories 586.9, FatContent 30.3, SaturatedFatContent 12, CholesterolContent 126.1, SodiumContent 696.7, CarbohydrateContent 44.9, FiberContent 7.4, SugarContent 20.5, ProteinContent 35.2
COUSCOUS ROYALE RECIPE - FOOD.COM
This is a stunning presentation for adventurous dining. Completely vegetarian and a North-African style dish that is bursting with flavors. Posted for ZWT3 and adapted from Parragon Press.
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut the carrots and zucchini in half lengthwise, and then slice into three inch pieces.
- Trim the squash, remove seeds, and cut into pieces the same size as the carrots.
- PLace the stock, spices, saffron, and carrots in a saucepan. Bring to the boil, and add olive oil. Cook 15 minutes (skimming any froth).
- Add the lemon zest and juice, honey, zucchini, and squash. Season well. Return to the boil and cook and additional 10 minutes.
- Reheat the cooked couscous and add the butter.
- To serve, mound the couscous on a platter. Drain vegetables and arrange on the couscous. Remove the cinnamon from the stock, and stir in the raisins.
Nutrition Facts : Calories 335.5, FatContent 13.1, SaturatedFatContent 5.6, CholesterolContent 20.3, SodiumContent 106.5, CarbohydrateContent 54, FiberContent 5.2, SugarContent 25.5, ProteinContent 5.6
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COUSCOUS ROYALE RECIPE | MARTHA STEWART
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Category Pasta and Grains
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- Use a fork to fluff the couscous and mound it in the center of a large shallow bowl. Arrange vegetables around and over couscous and pour tomato broth over. Any remaining broth can be served in a small pitcher alongside the couscous. Serve garnished with preserved lemon.
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COUSCOUS ROYALE | RICARDO
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Reviews 5
Total Time 2 hours 10 minutes
Reviews 5
Total Time 2 hours 10 minutes
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COUSCOUS ROYALE RECIPE - FOOD.COM
This is a stunning presentation for adventurous dining. Completely vegetarian and a North-African style dish that is bursting with flavors. Posted for ZWT3 and adapted from Parragon Press.
From food.com
Reviews 5.0
Total Time 1 hours
Calories 335.5 per serving
From food.com
Reviews 5.0
Total Time 1 hours
Calories 335.5 per serving
- To serve, mound the couscous on a platter. Drain vegetables and arrange on the couscous. Remove the cinnamon from the stock, and stir in the raisins.
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COUSCOUS ROYALE RECIPE | MARTHA STEWART
From marthastewart.com
Reviews 3
Category Pasta and Grains
Reviews 3
Category Pasta and Grains
- Use a fork to fluff the couscous and mound it in the center of a large shallow bowl. Arrange vegetables around and over couscous and pour tomato broth over. Any remaining broth can be served in a small pitcher alongside the couscous. Serve garnished with preserved lemon.
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RECIPE ROYAL COUSCOUS - FRIJE
To optimize your time, perform the steps of this recipe simultaneously. This recipe requires a couscous.
From frije.com
Reviews 0
From frije.com
Reviews 0
- Peel, seed and mix the tomatoes. Peel the onions and mix half. Peel the carrots and turnips. Sauté the pieces of lamb with a drizzle of olive oil in the couscous pot. Add the mixed onions and brown for 10 minutes turning the pieces of lamb meat. Add turmeric, ginger, paprika, ras el hanout, salt and pepper. Mix well. Add the tomatoes peeled, seeded and mixed with the tomato paste and celery cut into sections. Cook 40 to 50 minutes. Add the carrots and turnips in the pot. Cook for 20 minutes. Add the zucchini whole, peeled onion and minced. Then continue cooking for 20 minutes. Meanwhile, preheat the oven to 180 ° C., Season the chicken drumsticks with salt, pepper, ginger, paprika and a little olive oil. Arrange them in an oven dish and bake for 15 to 20 minutes. Cook the merguez in a pan with a little oil or grill your oven until they are golden brown. During this time you have to prepare the couscous seeds. For the preparation of the semolina, put the couscous in a colander and rinse it very quickly (just a jet of water and drain it). Put it in a large container so you can work it easily. Add 2 tablespoons of oil and work with your hands rubbing the semolina. Continue until no more lumps and let it sit in the air for 10 minutes. Add water from the lower part of the couscous pot and put the semolina in the upper part. Cook for 20 minutes from the steam exhaust. Then return the semolina to the large flat bowl with rims. And work the couscous with a wooden spoon. Add the equivalent of a glass of water with salt, while working as you go, starting with the wooden spoon and as soon as possible with your hands. Let stand a little and put the couscous in the couscoussier for 20 minutes of additional cooking from the steam exhaust. Repeat this step and add one more glass of water. Continue to gently work your couscous. Let the semolina rest and put it back in the couscoussier for 20 minutes of cooking. (3 times 20 minutes in total) And finish with olive oil. The amount will depend on you and your taste. Add 5 to 6 tablespoons and you will see later to add or not. Work the couscous to adhere the fat to the couscous seeds. And your couscous grain is finally ready! To make couscous in a dish, place the couscous seeds and make a pit. Add sauce and put down the meats and vegetables. Add a glass of sauce to cooked chickpeas prepared previously. Water your plate of royal couscous and chickpeas. And enjoy your vegetable couscous.
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COUSCOUS ROYALE RECIPE | EPICURIOUS.COM
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ROYAL COUSCOUS RECIPE : SBS FOOD
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ORIGINAL COUSCOUS : AUTHENTIC ROYAL®
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COUSCOUS ROYAL | THE EVERYDAY FRENCH CHEF
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From everydayfrenchchef.com
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COUSCOUS ROYALE RECIPES
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MOROCCAN DINNER: ROYAL COUSCOUS WITH APRICOTS AND PISTACHIOS
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From 196flavors.com
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AUTHENTIC ROYAL®
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MOROCCAN COUSCOUS WITH SEVEN VEGETABLES - COUSCOUS BIDAOUI ...
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